Delicious Homemade Blueberry Preserve

Delicious Homemade Blueberry Preserve

Crave something fruity that's tastier than your average spoonful of jam? You're in luck! This homemade blueberry jam, flavored with natural pectin from apples, will rock your world. No more store-bought nonsense for you! Here's what you'll need:

Specialized Equipment:- 4-ounce jelly jars- Lids with sealing compound (for 4-ounce jelly jars)- Bands (for 4-ounce jelly jars)- Boiling water canner or a large pot with a tightfitting lid- Canning rack (if your pot doesn't come with one)- Thin, flexible rubber spatula- Jar lifter- Deep frying/candy thermometer

Don't forget to grab some bottled lemon juice – it's essential for a consistent acidity level, crucial for proper canning.

Ready to roll? Here's the game plan:

General canning tips: Before you even think about turning on the heat, make sure you've read through the recipe, gathered all necessary equipment, and have all the ingredients on hand.

Give everything a quick check: Examine your canning jars for cracks, sharp edges, or dents that might keep them from sealing or breaking. Make sure the lids have even and complete sealing compound and that the bands fit properly. Don't forget to sanitize your jars, lids, and bands before you start, and prepare only enough for one canner load at a time.

Now, onto the blueberry jam goodness:

• Yield: 4 (4-ounce) jars
• Difficulty: Medium
• Total: 1 hr 10 mins, plus 12 hrs cooling time

Ingredients (4)

• 3 cups fresh blueberries (about 1 pound)
• 2 cups granulated sugar
• 1 tablespoon finely grated apple peel
• 4 teaspoons bottled lemon juice

Instructions

Sanitizing your jars and lids:

1. Give the jars, lids, and bands a good wash in hot, soapy water. Rinse well and dry the lids and bands. Set them aside.
2. Place the jars in a boiling water canner or a large pot filled with water and a canning rack. Heat the water over medium-high heat and boil for 10 minutes. Then, turn off the heat and keep the jars warm until you're ready to use them.

Making the jam:

1. Pop a plate in the freezer to chill later for testing the jam. Pick over your berries and add them to a large saucepan. Use the back of a wooden spoon to break up some of the berries and let them release their juice.
2. Add the sugar and apple peel, and stir to mix it all up. Bring it to a boil over medium-high heat. Boil vigorously for about 15 minutes, stirring regularly, until the jam reaches its setting point (bubbles will rise to the surface, and when you stir, they'll decrease).
3. Once the jam reaches 228°F, it's time for the plate test: Put a spoonful of jam on the chilled plate and let it sit for about 1 minute. Draw your finger through it. If it immediately runs back together, it's not ready. You want it to hold together, but not be too solid or caramelized. Remove the jam from the heat, stir in the lemon juice, and you're done!

Canning:

1. Remove the jars from the hot water with a jar lifter, making sure to let any excessive water drip off. Bring the water in the canner back to a simmer (about 180°F), then set the jars on the canning rack. Fill the sterilized jars with jam, leaving about a 1/4-inch headspace.
2. To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the jam while rotating the jar. Repeat two to three times for each jar.
3. Wipe the rim and threads of each jar with a clean, damp towel. Place the lids on the jars, checking that the sealing compound is centered. Fit the jars with bands and tighten just until resistance is met.
4. Check that the water in the pot or boiling water canner is at a simmer, then place the jars inside. (The jars must be covered by 1 to 2 inches of water. Add additional boiling water as necessary.) Cover the pot with a tightfitting lid and bring it to a rolling boil over medium-high heat. Process the jars for 10 minutes at a gentle but steady rolling boil.
5. Once processed, remove the jars with the jar lifter and set them upright on a dry towel, 1 to 2 inches apart. Don't retighten the bands, and let the jars cool for at least 12 hours.
6. After the jars have cooled, check for seals by pressing the center of each lid. If the center is concave and doesn't flex, you're golden! (If it pops off, the jar didn't seal properly. Enjoy your jam within 2 months.)
7. Store your properly processed jars in a cool, dry, dark place. Unopened jars can be kept up to a year when stored this way. Once opened, keep in the refrigerator and use within 2 months.

For those who prefer using apple peel pectin instead of store-bought kind:

1. Gather Apple Peels: Collect apple peels and chop them finely.
2. Make Apple Pectin Stock: Combine the apple peels with water in a pot. For every 4 cups of water, use about 1 cup of chopped apple peels. Bring to a boil, then reduce heat and simmer for about 20-40 minutes, or until the liquid has reduced and thickened slightly.
3. Extract Pectin: Strain the liquid through a cheesecloth into a large bowl. Let it cool, then refrigerate overnight to allow the pectin to become more gel-like. You can use it directly in your jam recipe or store it in the fridge for later use.

Now that you've got the scoop, grab some fresh berries and start jamming! Enjoy the fruits of your labor 🍇🍌🍏✨.

1. After having gathered all the necessary equipment such as a spatula, jelly jars, lids with sealing compound, bands, a boiling water canner or large pot, canning rack, jar lifter, and deep frying/candy thermometer, ensure the equipment is checked for cracks or sharp edges, and sanitized.
2. In the process of making the blueberry jam, the fragrant scent of apples will fill your kitchen due to the natural pectin from the finely grated apple peel.
3. Once the jam reaches the desired consistency, it's certain to be a delightful addition to your uncategorized recipes, enhancing your nutrition and canning endeavors.
4. As the jam cools headspace will create a safe environment for proper preservation, ensuring its delicious flavors will be enjoyed for months to come.

Read also: